Japanese King Crab Legs (Tarabagani-Ashi)

Our Japanese King Crab Legs are caught and processed in the northern regions of Hokkaido, flash-frozen to maintain the highest level of freshness and air-flown to Singapore. Extremely sweet and flaky, the legs are easy to cook by boiling, baking, steaming or barbecue — whichever way you fancy!

Here are a few ways to prepare and enjoy our Japanese King Crab Legs:

• Steaming or boiling the Japanese King Crab Legs is the most common method as it keeps the meat tender, juicy and flavourful
• Briefly dip the raw, fresh legs into a shabu-shabu hot broth, then dip into ponzu sauce for a delicate, warm treat
• Barbecue or grill the legs on medium heat for about 5 minutes per side for a smokier flavour
• Add crab pieces to a broth with vegetables and tofu, with rice porridge (zosui) made from the leftovers
• Serve with simple sides like lemon, melted butter or ponzu to enhance the umami taste
• Or crown your warm, cooked crab meat with a dollop of chilled caviar for a luxurious finish

To get more inspiration for crab dishes, try the Cream Crab Croquette at Enso Izakaya.